Diversity & Food Sovereignty

Many equipments, little diversity

• Self-service: 2 vegetables, 2 starches, 2 proteins
  
  - Continuous operation of 4 ovens and 6 stoves (self)
  - 1 refrigerated counter
  - 200 trays
  ,- trolleys,

• For floor service: add:
  - Transport trolleys, covers, heating rooms,
  - Bain marie, stoves and other duplicates and small equipment
  

• In Meal trays
  - Several bain-maries, 8 plate warmers, 200 cloches, (packaging
  of trays)
  - 14 thermal cabinets
  

👎 Restricted distribution and industrialization limit recipes, standardize menus (chopped steaks, nugets, salad, bread, industrial dessert compensate for the lack of diversity), shared supplies impose menus, a market escaping local agriculture

Only 1 equipment, 3x more diversity

• 6 DTN (48 containers)
  
  - An economy of means and up to 6 different menus, for example:
  
  -2 regional menus 🍗🥘
  -2 Italian menus
  -2 vegetarian menus 🥦

• Processing qualities and distribution capacities:

The DTNs alone ensure the thermal relay (switching off the
ovens) of the 6 menus between the kitchen and the implemen-
tation of the service

• Away from kitchens, indoors and outdoors.

👍Processing & distribution flexibility allow recipes to be adapted to the variability of the local and seasonal supply, to respond to various diets, to make old, satiating, economical recipes The menus depend on the creativity of the cooks and the fair price of local supplies